You can certainly leave out the whey. I’ve started to use Pickl-It jars for my ferments, and they specifically state not to use whey when making ferments with their products. So I no longer do.

]]>By: Jacquelinehttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-87823
Wed, 13 Nov 2013 04:55:23 +0000http://www.janssushibar.com/?p=15140#comment-87823how is this dairy free if it contains whey?
]]>By: Erinhttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-87559
Wed, 06 Nov 2013 16:39:48 +0000http://www.janssushibar.com/?p=15140#comment-87559I have this fermenting on my counter right now, but I already can’t wait to dig in!
I made a few adjustments based on what I had on hand and my personal tastes: raisins are just plain gross so they were replaced with candied ginger (about 1/4 of the amount), no cinnamon or cloves, macadamia nuts instead of pecans and a ginger bug starter was used instead of the whey. I admit that I had to “taste” quite a few spoonfuls before it went into the fermenting jar. So, so, so good!
]]>By: Sauerkrauthttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-80072
Fri, 26 Apr 2013 14:02:09 +0000http://www.janssushibar.com/?p=15140#comment-80072[…] we started with kimchi, which we both happen to love. I then moved on to fruit chutneys – cranberry-orange is my favorite so far, although I did a peach chutney last summer that was really, really good […]
]]>By: Karen Bowershttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-67459
Wed, 12 Dec 2012 17:36:02 +0000http://www.janssushibar.com/?p=15140#comment-67459This is a wonderful recipe. We loved it Thanksgiving day, I gave it to teachers, and it’s now mandatory with my breakfast of yogurt and muesli! Starting my 2nd batch momentarily. Thank you.
]]>By: Winter Squash Frittershttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-64756
Tue, 27 Nov 2012 22:57:42 +0000http://www.janssushibar.com/?p=15140#comment-64756[…] for me. Maybe I’ll just say, “To hell with it” and serve roasted turkey and fermented cranberry orange chutney. If you want anything else, cook it […]
]]>By: Janhttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-63965
Tue, 20 Nov 2012 02:09:38 +0000http://www.janssushibar.com/?p=15140#comment-63965Melissa, you can use whatever type sweetener you like; it will still be delicious. Evaporated cane juice is just my natural sweetener of choice. 🙂
]]>By: Melissahttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-63964
Tue, 20 Nov 2012 02:03:21 +0000http://www.janssushibar.com/?p=15140#comment-63964Will it be ok to use some other than evaporated cane jopuice? I have brown rice syrup on hand and would prefer to use that since I have no other use for evaporate cane juice. Thanks!
]]>By: Janhttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-63809
Sun, 18 Nov 2012 15:53:33 +0000http://www.janssushibar.com/?p=15140#comment-63809Lila, you can use the spent lids; in fact, it would likely be preferable because you want the jar to be able to vent, at least a little, once the fermentation begins. I just used plastic lids for this.
]]>By: Lilahttp://www.janssushibar.com/cranberry-orange-chutney/comment-page-1/#comment-63807
Sun, 18 Nov 2012 14:49:06 +0000http://www.janssushibar.com/?p=15140#comment-63807Hi Jan,

When you say seal the jar tightly, do I need to make sure I use a new lid? Or is ok to use a lid that has already been used for canning and so the seal is spent?